If I could only eat Ribeye steaks cooked one way for the rest of my life it would be blackened. They have so much flavor and the crust on them is second to none! Heat your cast iron skillet first, add about 1/4 cup of melted butter, let it start smoking and add the meat….the smell is amazing when it starts cooking.
NIce! That steak and a short pour of good whisky alongside would be the perfect meal for me.
Hubby could eat all the potatoes with his steak.
Is that blackened seasoning very salty, John?
Last weekend my wife asked about cooking plans for the summer. I asked what her favorite thing is, and of course, it was brisket. I don’t like making brisket, because they’re large, fiddly, and time consuming, but love makes us do things we normally wouldn’t, so I went to the local Wild Fork, purchased a brisket (and some other stuff), and figured out how to put the thing in our fairly full freezer.
Pulled it out of the freezer on Tuesday or Wednesday, and found fridge space for it to defrost. Last night, trimmed it down and seasoned it up.
This morning, I got started on getting the fire lit on the SnS Kettle a bit after 7 AM. Had half a chunk of cherry, a small nugget of bourbon barrel oak, and a big chunk of pecan. So those were laid in sequence, in that order, with the coals. Had it dialed and with thin blue smoke by 7:45 or so, and got the brisket on by 8.
Ate a breakfast, did the NYT crossword (and the spelling bee, Wordle, Strands, Connections, all three sudokus, and all three crosswords), loaded up Zwift Companion to find a race, because Sunday is my race day (Saturday is my endurance day… I did a 67 mile ride, the Mega Pretzel this week). Found a race at 11:20, so I checked the brisket to make sure the fire was going right and everything was copacetic. It was, so I did a six mile workout to warm up, and then did my time trial. Worked nicely, as I won my category, by three minutes.
Did some cool down after the race, showered, stretched, drank my cherry recovery stuff, ate some Cheetos, and did some research for our trip to Italy next year. And tended the fire and the brisket.
it hit the stall, and I wrapped in pink butcher paper, and then boated that package in foil. Had to add some coals towards the end when the temp dropped to 200*, but we were about 10 hours in at that point. Getting it back up to temp, 225-250, I noticed the side closer to the fire was pretty close to done but the side away from the fire was 5-10* cooler, so I rotated the beast.
Enough yapping. Let’s roll that beautiful beef footage.
I dunno that I’ve experienced a truly perfect day, but this was pretty damn close.
Potkettleblack - haha! Serious watts man! I just got back from outside ride, 55 miles. I don’t know what the watts would be though, I don’t have a powermeter on my roadie. But I know it’s not 2.4!!!
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
hoovarmin - I usually grill the salmon with the skin on. Great to crisp it up at the end of the cook. It is very tasty.
That said, I use a fish basket when I cook salmon on the Buckaroo, which makes it much easier to turn and move around,
Pork butts, approx pre-cooked weight of 14 pounds.
Nearest one is seasoned with Penzeys Jerk Pork seasoning. The far one with Penzeys BBQ 3000 seasoning.
About 5 hours in the PBC.
Most will be divided up into 1 pound portions, vacuum sealed and thrown in the freezer for later consumption.
Smoked a pork butt overnight Saturday night using the Fireboard Ring on my 22" kettle. It was a 13 hour cook and I had enough fuel left to smoke some pork belly burnt ends afterwards that took a little over 4 hours. Did some poppers after the pork belly to finish out the coals. Dinner was a good one.
Started smoking in Aug 2025. First smoker is a Weber Searwood. I purchased a ThermoWorks Smoke to get a more accurate temperature and the pro-series needle probe. I also have a Weber grilling basket, Weber grill brush, and the Grillart steambrush. I've tried all sorts of pellets and wood flavors and my family mainly likes the Traeger signature blend. I have a meat injector and shears for poultry.
I also recently purchased a new 2010 used Weber Kettle Performer. Just got a cover for it. I bought the ThermoWorks RFX with 1 wireless probe, the SnS and DnG to spruce up the grill. I have not cooked on it yet. I cut a hole and installed the ThermoWorks billows. I did buy 4 bags of the B&B charcoal briquettes.
All my cooking has been on the Searwood. I absolutely love cooking Pork Shoulder, chicken wings, chicken breasts and steak. I won first place in my church chili cookoff (I bragged to everyone about it) and I really enjoyed the chili (and I don't really like chili). I really enjoyed Moink balls. I like cooking ribs, chicken breasts, and chicken legs with white sauce.
I look forward to cooking pork burnt ends, smoked turkey for Thanksgiving, and maybe even a brisket.
I'm still trying to determine rubs my wife will really enjoy. I love the rubs from the website, but my wife just wants some rubs that will bring out the meat flavor so she can taste the meat. I'm seeking simple rubs for chicken breasts and steaks.
I love soda and especially Dr. Pepper. I don't drink alcohol.
I live near Boise, ID. I've been married for 25 years and I have 5 kids. I'm a second career dentist.
So my two youngest saw me ripping parts off the copper grill for my performer and begged me to start teaching them how to grill, smoke, etc. I went back on Facebook marketplace for 3 more kettles to put together their own kettle at their height (they wanted the copper one). Cost me only $40 for the kettles with the parts I needed. I have happy kids but an unhappy wife who said I need to hurry and get rid of our new kettle graveyard.
I thought hot dogs would be good to teach them direct and indirect cooking, and managing charcoal. They had so much fun we did burgers the next day. They both thought their food was the tastiest ever! They did an excellent job.
They were amazed that the lid thermometer was so inaccurate since we used it for the hot dogs but switched to digital for the burgers just to show the difference.
They didn’t want to post their faces publicly so I persuaded them of a picture from the back. My boy on the right has a Thermoworks ready to take the burgers off at the doneness their mother wanted. Mom was pleased. I am a proud papa.
Needed some pretty for breaking in the new GrillGrates on the Spirit. Was cussing my cheapo Wally World steak knives trying to get a nice cross cut pic until my jaw was exhausted after eating two strips of it. It must have been a very old grass fed cow
Ribs, St Louis Ribs on my Traeger
I finally used a programmed recipe from Traeger using the Traeger app.
Just follow the directions for the process but used beef tallow in the wrap.
Talk about set it and forget it, LOL.
The main problem was with the $1.99/Lbs. rack I got from Safeway, real thick in one end and thin on the other.
RichieB The world is coming to Artificial Intelligence, to an end.
I have to say, "temperature control is being added via fan control to a number of pits. I liken them to pellet grill 'Wanna Bees'."
Picked up some chorizo from my local butcher. Grilled over direct heat until charred and cooked through. Sliced in half and grilled the cut side. Toasted then quickly grilled a baguette, placed in chorizo and topped with Chimichurri. Argentinian DELICIOUSNESS! 🇦🇷
Nice day in the rainforest….60 degrees and sunshine. Yep, that’s nice here. Back on the deck with the pizza oven. Margarita and sausage, mushroom, and pepperoni. 4 minutes flat not my best but with a cheap red wine Red Rooster from Dela Montanya Not too bad…
Anyone cooked on one of these lately? I bought this original first edition Smokefire right after they came out. You may remember all the different problems people were having with them. I never had any problems with this unit.
I haven't cooked on it in over a year and a half, I guess I have too many units and just can't get around to all of them. Anyway I pulled it out last night, fired right up and cooked 2 hanger steaks tied together. I'll put it back in the regular rotation again.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I made a big pot of slow simmered beef, chilis, onion, garlic and puréed tomatoes. Served with Fritos (not shown), xtra sharp cheddar, sour cream and green onions. Lots of leftovers!
I really don’t like cabbage. Or at least I didn’t until I ran across this recipe a friend suggested. I made a few adjustments - I used 2 tablespoons of butter instead of 6, added a couple tablespoons of minced garlic, used brown sugar instead of white sugar, and added some browned Kiolabassa beef sausage with the bacon. OK, so I modified the recipe quite a bit lol. But it was very good. I needed some scallions or something to make it look pretty Served with some blonde looking cornbread and some pickled red onion. Kind of healthy…
I'm not a fan except when Nancy makes stuffed cabbage, with mashed potatoes to drown in the sauce created from the cook, with peas. One of my favorites.
texastweeter other than in men, Amanda appears to have impeccable taste. RichieB i didn't like cabbage either until I tried this. I was looking for another vegetable to put into the rotation.
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